Preserving food compounds



(No Model.) 7

F. ANKER. PBESERVING FOOD COMPOUNDS. No. 521,694. J Patented June 19,1894.

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THE NATIONAL LITHOGRAFNING OOMPANY.

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PATENT Erica.

- FANNIE ANKER, OE JERSEY CITY, NEW JERSEY.

PRESERVINTG Fooo COMPOUNDS.

' SPECIFICATION forming part of Letters'Patent No. 521,694, dated June19,1894. Application filed April 28. 1894. Serial No. 509,338. (N51190111191153 To all whom it may concern:

Be 1t known thatI, FANNIE ANKER, a citizen of the United States,residing at Jersey City, in the county of Hudson and State of NewJersey, have invented new and useful Improvements in OapsulingCompressed Food Products, of which the'following is a specification.

This invention relates to -food' products, and has for its object toprovide a new and improved process or method of preparing and preservingfood compounds.

The invention consists in thoroughly blend- 1ng a meat extract withvegetable matter, sauces and condiments, thenpressing the cold compoundthrough a lengthened tube and 1nt0 a capsule on the exit end of .saidtube,

gradually forcing off the capsule by the press ureof the compoundfil'ling the same, then cutting ofi the compound at or near the end ofthe filled capsule and finally closing the capsule.

In the accompanying drawingsFigure 1 1s a longitudinal sectional view ofa portion of an apparatus suitable for carrying my in- V6Dl31011 intoefiect. .Fig. 2 is a longitudinal section of a filled and closed capsulewith the food compound compressed therein.

In the preparation of my improved capsuled food compound I may take anysuitable extract of beef, such as Liebigs, or any of the well knownextracts of meat, fish or vegetables, or a mixture of these, in the formof a paste. The meat extract should be semi-solid and of the bestquality. I mix the meat extract with suitable'vegetable matter,preferably celery, and with choice sauces and condiments, such as pepperand salt, orwith any desired flavoring or spices. The sauces'andcondiments should be in such proportions that no further flavoring willbe needed when the compound is applied .to its intended use; Theseingredients are blended or incorporated with each other by thoroughlymixing and kneading them together in a suitable vessel until thecompound isbrought toa soft and plastic condition and made of uniformquality throughout. 'If the operation of-mixing and blending theingredients is carried on in cold weather, a moderate heat may beemployed such' as will be obtained by placing the mixer on or above areceptacle for hot water, or in warm weather the mixer may is preferablytapered toward its exit end and may be five or six feet in length,.moreor less. The plunger B may be operated by any suitable or convenientpower mechanism. A capsule D, composed of gelatine or similar solubleand harmlessmaterial, is placed onto the exit end of the tube 0 and, bythe action of the plunger B, the food compound in the cylinderA iscompressed and forced continuously through the tube 0 and into thecapsule. O, under the forcing action of the plunger, the food'compoundbecomes condensed and in that condition, it enters thecapsule. Thepressure exerted on and throughout the compound causes it to fill thecapsule compactly and gradually forces it ofi from the exit end of thetube. By means of a suitable knife the column of semi-solid or pastycompound E is then severed at or near the end of the filled capsule,another empty capsule is immediately placed on the tube and the filledcapsule is at once closed by pressing onto it its companion member orclosing half, in the usual manner of scaling up capsules. The filledcapsules may be packed in'boxes for the trade. Each capsule will containa sufficient quantity of the compressed food compound to make a cup ofbouillon or soup. The capsules should be kept in a dry and cool place,but otherwise require no special care for their preservation and theywill remain wholesome and nutritious in all climates and for a longtime. When required for use a single capsule may be dissolved in a cupof water,

either hot or cold, as preferred, and willfurnish a palatable andnutritious article of food.

The capsules are tonic as well as nourishing for the healthy or theconvalescent and are particularly well adapted for hospital use in thearmy and navy, as well as by travel- In passing through the taperingtube,

ers. They are also useful in the practice of compound filling the same,then cutting off physicians and for domestic purposes generthe compoundat or near the end of the filled ycapsule and finally closing thecapsule, suh- I5 NVhat I claim as my invention isstantially as setforth. 5 The herein described process of preparing I In testimonywhereof I have hereunto set and preserving a food compound, which con myhand and affixed my seal in presence of sists in thoroughly blending ameat extract two subscribing witnesses.

with ve etable matter sauces and condiments, lien pressing the coldcompound FANNIE ANKER' 10 through a lengthened tube and intoa capsuleWitnesses:

on the exit end of said tube, gradually forc- DAVID MAYER,

iug oh? the capsule by the pressure of the RALPH COHEN.

